Patatas Bravas with Chipotle Aioli

This post has been compensated as part of my partnership with Mambo Sprouts and Chosen Foods and may contain affiliate links. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

A Spanish tapas favorite that’s easy to make at home using only a few ingredients! These crispy fried potatoes make a great addition to any meal.

Have you ever gone out for tapas? Tapas, in Spanish cuisine, are basically little appetizers – small plates/bites of food.

If you’ve ever been to a tapas restaurant, you have no doubt encountered patatas bravas. They are a staple on any tapas menu. And there’s such beauty in their simplicity — crispy fried potatoes, often served with a spiced aioli.

I’ve been wanting to try making patatas bravas at home for quite some time now, so when I got my hands on the new Coconut Oil Mayo from Chosen Foods, I knew the time had come!

Let’s talk about this mayo for a minute, shall we? My family is all.about.mayo. It’s our condiment of choice for sandwiches. But we aren’t fans of canola oil, and a lot of mayos are made with it.

This Coconut Oil Mayo is made with cage-free, organic eggs. It’s gluten-free, soy & canola free, and Non-GMO Project verified. And it tastes SO good! It’s not coconutty at all, and the texture is silky smooth.

I inquired about the sugar content, since my husband is doing a keto diet at the moment, because he told me that most mayo has a lot of sugar and is off limits for him. So I took to Twitter…

Anyhow, back to the patatas bravas. One of the best parts of this dish is the beautifully crispy exterior of these potatoes. Soaking the potatoes in cold water for 10 minutes (or longer, if you have more time) removes excess starch from the potatoes. Be sure to dry them well afterward so they’ll crisp up.

The other key to getting them nice and crispy is to get your oil really hot in a heavy-bottomed skillet, preferably cast iron. The reason for this is that the heat will hold more evenly on the bottom of the pan, even after items are introduced to the oil.

I like using peanut oil for high-temperature frying, but sunflower oil, butter flavored coconut oil, or avocado oil could be good here, too.

I browned the potatoes on 2 sides, then lowered the heat so the insides of the potatoes could finish cooking through.

You can whip up the aioli while the potatoes are frying, or you can make it ahead of time and keep it in the fridge until you’re ready to serve. It’s only 4 ingredients, including salt, and can be stirred together in a bowl or made in the food processor. Totally your call.

My food processor was being used for another dish the evening I made my patatas bravas, so I just stirred it together.

I served this dish to my in-laws, and they L-O-V-E-D it. They couldn’t get over how good the sauce was! I told them it was super simple, and my husband has been slathering and drizzling it on his lunches ever since.

Looking to get in on this Coconut Oil Mayo action? It’s available at select Kroger locations as well as online at chosenfoods.com. BUY ONE, GET ONE FREE (one per customer) Discount code: COCONUTBOGO (case sensitive).

Patatas Bravas with Chipotle Aioli

Description

A Spanish tapas favorite that’s easy to make at home using only a few ingredients! These crispy fried potatoes make a great addition to any meal.

Ingredients

For Patatas Bravas:

1 pound new potatoes, halved and diced into even-sized pieces

Peanut oil, to coat the bottom of the skillet

Kosher salt

For Chipotle Aioli:

1 chipotle chile (from can of chipotles in adobo sauce)

1/2 cup Coconut Oil Mayo

1 teaspoon freshly squeezed lime juice

1/4 teaspoon kosher salt

For Garnish (optional):

Chopped cilantro

Chopped green onion

Instructions

For Patatas Bravas: Place diced potatoes in a large bowl and cover with cold water by a few inches. Let soak for at least 10 minutes, then drain and dry thoroughly with a kitchen towel.

While potatoes are soaking, heat a thin layer of peanut oil over medium-high heat in a large, heavy-bottomed skillet, preferably cast iron.

Once oil is nice and hot, place dried potatoes in an even layer and fry until golden brown. Flip potatoes and let the other side brown as well. Once they are mostly browned all over, reduce heat to low and let cook, stirring occasionally, until tender when pierced with a knife, about 20-30 minutes total.

Remove potatoes to a plate lined with a kitchen towel and sprinkle with a good pinch of salt while they’re still nice and hot.

For Chipotle Aioli: Place all ingredients (chipotle chile through salt) in a food processor and purée until smooth. Alternately, finely chop the chipotle chile and stir all the ingredients together in a small bowl.

Did you make this recipe?

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Stacey Roberson

Abbey

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About Ashley Covelli

I’m the food writer, recipe developer + photographer behind Big Flavors from a Tiny Kitchen. I am dedicated to helping you (yes, you!) find your next favorite recipe. My goal is to encourage you to cook delicious food at home no matter what your skill level.